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. 2022 Jul 20;11(14):2151. doi: 10.3390/foods11142151
ρw apparent density of water in the material (kg m−3)
ρm apparent density of solid material (kg m−3)
vw absolute velocity of water flow within the porous medium (m s−1)
vm absolute velocity of solid medium (m s−1)
W water content (kg water/kg dry matter) in the solid matrix
W 1 water content at the starting diffusion time
W 0 value of moisture content calculated from diffusion model extrapolated to t = 0 (% db)
W equilibrium water content at a very long time t → ∞ (kg water/kg dry matter)
Wi initial water content (kg water/kg dry matter)
Deff effective diffusivity of water within the solid medium (m2 s−1) for dehydration or rehydration
Dapp apparent drying coefficient (m2 s−1)
dp thickness (m)
k slope of y = Ln (Moisture Ratio) as a function of time (s−1)
δWs starting accessibility of water (kg water/kg dry matter) for dehydration d or rehydration r
τ Fick’s number
Ai, qi Crank’s coefficients according to the geometry of solid matrix